From Kristi's Kitchen
2 sticks unsalted organic butter, softened
2/3 c. coconut palm crystals
2 2/3 c. soft whole wheat flour
1 teaspoon sea salt
1 stick (½ cup) unsalted organic butter
1 c.coconut palm crystals
1/3 c. coconut nectar
2 tablespoons organic half-n-half
3/8 tsp. sea salt
2 c. chopped pecans
3/4 tsp. pure vanilla extract
1 tsp. almond extract
2 organic eggs, beaten
-Preheat the oven to 350ºF and line a 9x13-inch pan with parchment paper creating a 2 in. lip all the way around the pan
-Process crust ingredients in food processor until crumbly.
-Press the crust into the lined pan and bake for 20 minutes until golden brown.
-While the crust bakes, prepare the filling by combining the 1st 5 topping ingredients in a saucepan and stir over medium heat. Simmer the mixture for 1 minute, then stir in the vanilla, almond extract.
-Temper the eggs with a small amount of the topping mixture and then combine them into the whole mixture
-Fold in pecans
-Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
-Return the pan to the oven and bake an additional 20-23 minutes.
-Remove the pan and allow the bars to fully cool in the pan.
Use the parchment overhang to lift out the bars and transfer them to a cutting board. Peel off the parchment, slice into bars and serve.